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Pickled Honey Mushrooms for Winter
Mushroom preparations require special care. We offer a proven recipe for making pickled honey mushrooms for winter. The entire process is detailed step by step. The honey mushroom is a special type of mushroom. To achieve a good result, one must have considerable patience and follow our step-by-step recipe for pickling honey mushrooms. According to this recipe, they can be stored well throughout the winter.
Preparation time: 2 days.
Ingredients
Show ingredients
- honey mushrooms – 500 g.
For the marinade:
- purified water - 750 ml;
- white sugar - 50 g;
- rock salt - 40 g;
- peppercorns - 3 pcs;
- dill umbrella (can be dried or frozen) - 1 pc;
- bay leaf - 2 pcs;
- 70% vinegar acid - 2 tsp;
- odorless vegetable oil - 2 tbsp;
- garlic - 2 cloves.
Preparation
- Set aside 500 g of freshly collected mushrooms.
- Pour water over them, arm yourself with a small brush and knife. Using these simple tools, thoroughly wash the honey mushrooms, rinsing each specimen under running water at the end.
- Place the washed mushrooms in a bowl.
- Now they need to be soaked for 2 days in fresh water, changing it at least 5 times a day. During this time, the excess bitterness will come out of the honey mushrooms, leaving only a slight hint of it.
- Cut the soaked large mushrooms into several pieces so they can fit through the neck of the jar. Place them in a pot.
- Add water (so that the honey mushrooms swim freely) and turn on the stove. Boil this time for 15 minutes.
- When it is about to boil, a fluffy foam will start to form - it needs to be removed.
- After boiling, pour the honey mushrooms into a colander. Rinse with cold water, thus washing away the remnants of foam and possible debris.
- Again, place the mushrooms in the pot for boiling and this time boil for half an hour. If foam starts to form again - remove it.
- During this time, prepare the ingredients for pickling.
- Mix all the specified ingredients (except for vinegar and oil) in a pot. Put on the fire.
- After boiling, rinse the mushrooms again and pour in the boiling marinade. Boil for 8 minutes.
- Add vinegar acid and continue boiling for another 2 minutes.
- Place the honey mushrooms in a sterile jar along with the marinade, leaving as little air space as possible to the top.
- Add vegetable oil.
- Screw on the boiled lid. Wrap the jar, turning it upside down.
The mushrooms are ready to eat immediately after cooling, although it is better to store the pickled honey mushrooms for winter. When it's freezing outside, and it's cozy and warm inside, it's nice to take out the cherished jar and serve it with hot potatoes, give it a try!
